Sun Temple Food Recipes

  • Spinach and Ricotta Lasagne

     Spinach and Ricotta Lasagne

    My lovely friends James and Pepsi Crockett have a yacht charter business (www.jussail.com).

    The ethos and operation of Jus’ Sail is underpinned by the principles of Responsible Tourism, which seeks to ensure that tourism enterprises create “better places to live and better places to visit”.

    The Jus’ Sail team believe that their business should offer guests a “unique and truly memorable, vacation defining, laidback sailing experience delivered through simple, honest, welcoming hospitality enjoyed aboard a beautifully restored local sailing vessel.”

    A deep love of sailing in the Caribbean, the history and heritage of trading by sail within the West Indies along with a desire to play a small role in preserving a unique part of the regions maritime heritage lead naturally to the Jus’ Sail business being centred around the restoration and preservation of one of the last remaining beach built, wooden, Carriacou trading sloops.” See more at: www.jussail.com

    They also run a youth programme.

    This youth programme which runs once per year, trains approx 10 young people with the skills necessary to get a job in the yachting industry in St. Lucia. Their success rate is phenomenal.

    The photo below is of me, Pepsi in the reflector sunglasses, the first mate O’Brian in the black head wrap and some of the students all in blue. I was delivering lasagnes for their dinner that night. They were heading off for a week to the Grenadines as the final challenge/treat of their programme. They requested 1 vegetarian lasagne and 1 with a regular meat sauce. The recipe for the veggie one follows.

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    When my girls were little, this used to be a mid week go to recipe. Its very easy to prepare and great to simply pull out of the oven when you come through the door with hungry people. I used to use the timer on my oven a lot. So, I’d make whatever we were going to have for dinner, stick it in the oven and select the time I wanted it ready for and the cooking time….brilliant! I know its not rocket science and many of you must use this feature, but I still think it magical.

    I have sun temple-ised the recipe because…..I can…..but you really could use pre-chopped frozen spinach and tomato sauce out of a jar for this. I used to when I didn’t have the luxury of the time I now have.

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    The Spinach and Ricotta Lasagne Recipe

    Serves at least 10

    675g fresh spinach finely chopped

    Large bunch of herbs (basil, thyme, oregano)

    850g ricotta

    3 eggs

    good grating of nutmeg

    salt and pepper

     400g (14oz) mozzarella

    1360g (48 oz) tomato sauce

    approx 14 lasagna sheets (no need to pre-cook)

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    Begin by getting all your ingredients ready. So….prepare the filling by chopping the spinach finely. I did it in the food processor and added in all the herbs. Mix with the ricotta, the eggs, grate in some nutmeg and season with salt and pepper.

    Grate the mozzarella and have the tomato sauce ready.

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    Start the assembly with a splash of tomato sauce. Layer next with the lasagna noodles. Its a fallacy that you need to buy special lasagne sheets that don’t require cooking first. None of them do. All they need is the liquid in the compiled dish and then the heat. Remember trying to deal with hot slippery sheets that we were told needed cooking first??

    Repeat these layers as often as your ingredients/dish will allow. I had bought these disposable foil containers as they were going aboard a yacht and they were very deep, so I got a good three layers.

    Cook uncovered in a 170ºC (340ºF) oven for approx an hour until the noodles are soft and the top is golden brown.

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    The photo bellow shows a small dish whose ingredients I snaffled from the Jus Sail stash as I wanted to taste it cooked. Course I did, and I wanted a completed look for you. It was delicious, just as I remembered. I know my girls will be calling saying “mum what about us???”

     Spinach and Ricotta Lasagne Dish

     

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    Spinach and ricotta lasagne

    Prep Time: 20 minutes

    Cook Time: 60 minutes

    Total Time: 1 hour, 20 minutes

    Yield: 10 servings

    Spinach and ricotta lasagne

    Ingredients

    • 675g fresh spinach finely chopped
    • Large bunch of herbs (basil, thyme, oregano)
    • 850g ricotta
    • 3 eggs
    • good grating of nutmeg
    • salt and pepper
    • 400g (14oz) mozzarella
    • 1360g (48 oz) tomato sauce
    • approx 14 lasagna sheets (no need to pre-cook)

    Instructions

    1. Begin by getting all your ingredients ready. So....prepare the filling by chopping the spinach finely. I did it in the food processor and added in all the herbs. Mix with the ricotta, the eggs, the grating in of the nutmeg and season with salt and pepper.
    2. Grate the mozzarella and have the tomato sauce ready.
    3. Start the assembly with a splash of tomato sauce. Layer next with the lasagna noodles. Its a fallacy that you need to buy special lasagne sheets that don’t need cooking. None of them do. All they need is the liquid in the compiled dish and then the heat. Remember trying to deal with hot slippery sheets that we were told needed cooking first??
    4. Repeat these layers as often as your ingredients/dish will allow. I had bought these disposable foil containers as they were going aboard a yacht and they were very deep, so I got a good three layers.
    5. Cook uncovered in a 170ºC (340ºF) oven for approx an hour until the noodles are soft and the top is golden brown.

20 comments on “
  1. cheryl renwick says:

    you go Germaine so proud of you

  2. Not Bread bread… Hey Germaine, I’ve just tried to make your “not bread loaf”, and have had serious issues with it. Made the dough no problem, left it rest overnight as per the suggestion, and cooked it for 30 mins at 180 degrees F.
    It is not even warm on the base off the pan, far less for getting it out to turn it upside down. Is the baking temp. incorrect in the recipe? Is it degrees F or C?
    Is 30 mins and then another 30 mins correct?
    It’s going in the bin for sure, so I have just upped the temp to 375 to see if it will actually bake or not… What did I do wrong? Claudette

    • Germaine says:

      Sorry Claudette. I have just looked and realised that I omitted to put the F/C for the temp. Is it indeed Celsius. I’ve updated it now. If you have a silicone loaf pan you could leave it in there for the whole hour without tipping out onto a baking sheet. So….you did nothing wrong. It was just unclear directions.

  3. Marijke says:

    Germaine, we have met you last thursday afternoon at your home with David.

    Thank you for sharing your family home with us; the deep warmth you do share with your family was surely and strongly felt…

    The picture of you as a child is darling; you were a happy kid in a happy, loving environment, and because of your loving parents you are still beaming this happiness out today…

    You are connected with Mother Earth and you appreciate the food she provides for you…in turn she has given you the opportunity to be creative and sustain your temple with healthy and delicious food….
    You are an inspiration for all of us and thank you so wonderfully for sharing all these delicious recipes with us…
    It is a delight to see and above all a joy to taste them…

    • Germaine says:

      Thank you so much for all your kind words Marijke. It was a pleasure to meet you and your husband and to show off my family home. I wish you had seen it under a more calm situation.

  4. Mae says:

    I just cooked my cauliflower mash! Huge success. Thanks to you I’m learning to cook.

  5. Pancho says:

    Nice site G! A crucial part of becoming food independent is getting people to enjoy cooking locally grown food and making it TASTE GOOD. This is a good way to do just that. Keep the information coming.

    • Germaine says:

      Thanks so much Pancho! We must talk and get this word spread! We have such a wealth of indigenous raw materials. I’m loving this journey.

  6. Looks so delicious and I am sure great flavors with the peppery rocket and sweetness of orange zest and dried apricots. A lovely summer side dish!

  7. Alison Ritchie says:

    Loved this salad. I used black rice as Waitrose had no red and it tasted lovely.

  8. Alison Ritchie says:

    Sorry, no! But it did look rather good with the black rice and bright green rocket and orange apricots. Out of interest have you ever thought about giving a rough indication of calories? Mind you the food is so nice I always eat two portions which doesn’t help the waistline!!!

  9. Anonymous says:

    Germaine, what a pleasure to have some contact with you again. You have not aged one bit, and the reason is clear- wholesome food cooked with proper methods. I see that you have put in practice Sr. Anunciata’s “a good housewife never wastes” technic. Congratulations, job well done.

  10. Mmmm this looks wonderful. I would love to make a dairy free version of this.

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